Preheat your oven to 375°F.

Slice your eight round biscuit dough pieces into 16 thinner halves.  Press the bottom of our dough into your corn meal to coat.  Then press dough into your greased mini muffin tins, leaving room for them to expand when baked.  Use your fingers or a round measuring spoon to press in the center, making a bowl that you can fill with your stuffing.

In a large mixing bowl combine cream cheese, mozzarella, BBQ sauce, cooked chicken and bacon (note for ease of preparation I purchase my bacon and chicken fully cooked from the store, then crisp bacon in microwave at home).  Fill each biscuit bowl with some of the mixture.  Then sprinkle lightly with parsley and garlic powder.  Bake for approximately 15 minutes or until dough is crispy and cheese is melted. Best served hot or warm.